Ol' Porky II

Our second attempt at the basic pork and herb sausage was much more successful than the first.

Recipe: 1 kilo pork loin

60g breadcrumbs

few tablespoons of water

1.5 tsps salt

1.5 tsps black pepper

2 tsps sage, 2 tsps thyme

1/2 tsp sugar

Hog intestine

1 Kilo of pork loin with enough fat for a good moist sausage.

Diced into smaller cubes than last time for easier mincing, about 2cm cubes.

Here's the coarse mince.

The last batch was very over seasoned and we didn't try it before filling the skins. A little of the sausage mixture is fried up for tasting so seasoning can be adjusted. We added more salt and sage after tasting the tester.

The adjusted mixture is passed through the second mincing plate for a fine mixture.

The sausage skin is coiled up on the sausage filling tube.

The final sausages! We decided to leave these as coils rather than link them.

After 36 hours of forming and resting in the fridge - here is the finished product

This is not a huge sausage! It's just a small plate.

The sausage was not as moist as the last batch which is most likely due to not enough fat in the mixture but the seasoning was considerably better than last time. The sausage skins also seem a little tougher this time, I'm not sure if this is due to natural variation or the breed of pig or some other reason. It's something I'll look into.